▪ 4 cups chicken stock ▪ 2 strips of bacon ▪ ½ onion, chopped ▪ 2 garlic gloves, minced ▪ 1 1/2 cups rice (I used mixed brown rice and red quinoa) ▪ 1/2 cup white wine ▪ 1 tablespoons dried sage ▪ 1/4 cup shredded parmesan cheese
I followed the directions from the link, and was worried that the dried sage might not be as good as fresh- it seemed to blend in and be absorbed. But in the end, the flavor was solid and interesting, definitely worth the time gradually adding liquids.
I don't think I've ever used sage for anything other than roasted chicken, so I'm grateful to other bloggers for leading the way- it's way more fun than digging through the shelves of actual cookbooks that I own! Do you have an interesting use for sage?